Mexican (Traditional)

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Menu for the week of Mar 30 // Mexican

Sat: Fish Tacos (possibly with fried shrimp instead)
Sun: Goat Cheese Corn Enchiladas w/ sour cream, salad, hot sauce
Mon: Order in
Tue: Posole w/ salad
Wed: Carne asada w/ black beans (make double batch), rajas, tortillas, pico de gallo, avocado, salad
Thus: Lacquered Chicken (Pollo Asado en Mole Rojo Clásico) w/ fried plantain, rice, beans, salad

Goat Cheese and Corn Mole Enchiladas

Menu for the week of New Year’s (Dec 29)

Sat: Rotisserie chicken, rice, black beans, maduros from freezer
Sun: NYE / salmon and cheeses, baguette, crackers, mushrooms, etc.
Tue: Tamales with beans
Wed: https://audreyandjon.com/recipes/duck-confit-spicy-pickled-raisins w/ brussels sprouts, fingerling potatoes, last of thanksgiving rolls
Thus: Fish tacos with frozen fish sticks
Fri: Quesadillas w/baby spinach https://www.bonappetit.com/columns/cooking-without-recipes/artic...

Menu for the week of Mar 12 : Central Mexican

Sun: https://audreyandjon.com/recipes/chicken-rice-and-beans + veg/salad, make posole, hot sauce
Mon: https://audreyandjon.com/recipes/posole
Tue: https://audreyandjon.com/recipes/fish-tacos
Wed: Vegetarian taco salad (greens, avocado, pickled corn, tomatoes, peppers, onions
Thu: Mexican tacos with leftover pork, chicken, cilantro, white onion, sliced radishes, hot sauces
Fri: Posole

Posole

Huevos Rancheros

A tasty and relatively easy recipe with a great classic red sauce. The original recipe linked below uses canned chipotles, but this has been adapted to use more dried chiles, as the heat from the canned chipotles overpowers the eggs.

Sauce

  • 4-6 whole dried chipotles (only 2-3 canned)
  • 1/4 cup canola oil, divided
  • 1 small yellow onion, thinly sliced
  • 4 medium cloves garlic, thinly sliced
  • 1/2 teaspoon dried oregano
  • 1 (14-ounce) can crushed tomatoes, preferably fire-roasted (such as Muir Glen)
  • 1/4 cup minced fresh cilantro leaves and fine stems, plus more for serving
Huevos Rancheros
4
Your rating: None Average: 4 (1 vote)

Menu for the week of Sep 25

Sat: District Taco
Sun: https://audreyandjon.com/recipes/fish-tacos [make leche, beans, hot sauce]
Mon: Ceviche http://www.bonappetit.com/recipe/sea-bass-and-tomato-ceviche (leche)
Tue: Corn/tomato/pepper/avocado salad with frijoles
Wed: Taco salad
Thu: Huevos Rancheros (http://www.seriouseats.com/2015/04/how-to-make-traditional-huevo..., http://www.jamieoliver.com/recipes/eggs-recipes/mexican-breakfast/) with frijoles
Fri: Leftover corn/tomato/avocado salad (A to Garmish)

Huevos Rancheros

Menu for Week of May 3rd

Sat: Fish Tacos;  Make Mole; salsa; salsa verde
Sun: Carne Asado w/corn salsa (+Angela, Jason)
Mon: Corn / Mole Enchiladas 
Tue: carne asado BURRITO BOWLS - rice beans meat salsa cheese crema avacado)
Wed: Mexicali Salad (CINCO DE MAYO IS ON TUESDAY)
Thu: SXSW Enchilada - egg, tortilla, avocado, chicken, cheese and salsa verde: http://www.audreyandjon.com/recipes/salsa-verde 
Fri: Leftovers / nacho / salad night

Menu for the week of May 3

Sat: Fish Tacos
Sun: Carne Asado w/corn salsa
Mon: Corn / Mole Enchiladas
Tue: carne asado BURRITO BOWLS
Wed: Mexicali Salad (CINCO DE MAYO IS ON TUESDAY)
Thu: Veg SXSW Enchilada
Fri: Leftovers / nacho / salad night

Goat Cheese and Corn Mole Enchiladas

Menu for Mar 7

Sun: Fish tacos with Mango Salsa, Avocado, Tomatoes, Crema, Hot Sauces
Mon: Rick Bayless salad with sautéed shrimp
Tue: Tamales with black beans and crema; side salad
Wed: Mexican Salad

Tamales

Hot Sauce

A Saveur recipe, modified by Merl and sent by Sharon.

1 lb. mixed medium-to-hot fresh chiles, stemmed and seeded if very hot (Merl recommends 1/2 jalapeños and 1/2 serranos; Saveur recommends red peppers like fresno, holland, or cayenne)
3 garlic cloves, peeled
1.5 tbsp. or more kosher salt, to taste
1/2 cup or more distilled white vinegar to taste

Green Salsa
2
Your rating: None Average: 2 (2 votes)

Menu for week of Mar 16

Sat: Carne Asado with Red Onion, Poblanos, Pinto Beans, Rice, Quesos, Crema

Sun: Fish Tacos with Mango Salsa, Crema, Quesos, Tomato, Avocado

Mon: Leftovers

Tues: Vegetarian Taco Salad with Corn

Wed: Posole

Thus: Burritos (cheese, beans, rice, meat, sour cream, guac, sauces)

Fri: Out

Posole

Chicken, Rice and Beans

We originally intended to make this Bon Appetit recipe, but we morphed it to save some time. In the proportions here, this recipe will make two easy week-night meals. The rice and beans can be made the first night and reheated the second. A rotisserie chicken bought on the first night can be reheated in the oven or shredded and "fried" on the stovetop with a bit of olive oil.

Rice
1 tablespoon olive oil
1/4 medium onion, chopped

Chicken Rice and Beans
4
Your rating: None Average: 4 (1 vote)

Empanadas

So, not really a true recipe, but pretty good and pretty easy. Maybe next time we'll get fancy and make our own empanada dough, but for the first try this turned out pretty good.

Empanadas
3
Your rating: None Average: 3 (5 votes)

Menu for the week of Jan 20

Sat: Tacos with salsas and pickled corn, with Gallo Pinto and a side radish salad

Sun: Breakfast - leftover gallo pinto with platanos, queso. Dinner - (hold-overs from last week's Thai menu, Somdam salad with fried-tofu spring roll, bean sprouts, radish, mango, cilantro)

Mon: Breakfast - Cachapas, Dinner - Empanadas

Tues: Mexican salad

Wed: Leftover empanadas with side salad

Hatch Souffle

Goat Cheese Corn Enchiladas

In 2010, we attended a Oaxacan dinner as part of the annual Literary Feast on Capitol Hill. One of the dishes we ate was goat cheese, corn, and bean enchiladas with mole sauce. It was really delicious, and I finally got around to recreating it.

Goat Cheese and Corn Mole Enchiladas
5
Your rating: None Average: 5 (3 votes)

Chicken in a Tomatillo, Chipotle, and Brown Sugar Sauce

We recently got a digital antenna for our TV, which has opened up a mostly crappy selection of ".1" stations to us. But... there is an entire PBS station seemingly dedicated to cooking shows. My new favorite: Pati's Mexican Table. This is the first recipe of hers that we tried, and it was easy and delicious! I was especially excited to make this dish because we actually have a large log of piloncillo (like brown sugar) that we've been eating down for the last 2 years. Any opportunity to use that stuff is a win in my book.

Chicken with Tomatillo sauce
2.5
Your rating: None Average: 2.5 (2 votes)

Tamales de Elote

This recipe is a mash-up of several recipes.

2 cups corn kernels (cut from 2 large ears of corn)
4 oz (1 stick) butter, cut into 1/2" pieces and softened slightly
1 tsp baking powder
2 tbsp sugar
1 3/4 cup masa harina
1 tsp salt
1 1/4 cup milk, warmed

Tamales
3
Your rating: None Average: 3 (1 vote)

Posole

We modified a recipe from Bon Appetit to spice it up and re-balance this posole.

Roasted Pork

  • 1 pound boneless pork shoulder (Boston butt)
  • ½ red onion, sliced
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Dash smoked salt

Posole

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  • ¼ cup vegetable oil
  • ½ red onion, chopped
  • 3 garlic cloves, minced
  • 1 medium tomato, diced
  • Posole
    5
    Your rating: None Average: 5 (2 votes)

    Lacquered Chicken (Pollo Asado en Mole Rojo Clasico)

    This is an adapted Rick Bayless recipe that we use with our mole.

    INGREDIENTS
    1/2 cup Classic Red Mole
    1/8 cup agave syrup (preferably organic raw) or dark corn syrup
    Bone-in chicken pieces
    Salt and fresh ground pepper
    Sesame seeds (toasted, if you like)

    DIRECTIONS
    Heat the oven to 350 degrees.

    Mole Lacquered Chicken
    4
    Your rating: None Average: 4 (2 votes)

    The South by SouthWestern Enchilada (with Verde Foam)

    This is a tribute to the Southwestern Enchilada at Chuy's, with a twist of classic Mexico add on - hence - the South by SouthWestern stacked enchilada. It is also the ultimate recipe to use up the leftover yummies from a week of Mexico/TexMex eating. Random weird elements from that mole recipe? Let's find a place for it. Make some verde sauce from those lonely leftover tomatillos, and you're on your way.

    Per Enchilada:
    2-3 corn tortillas
    1 egg
    1 Tbsp crema
    1/2 cup chicken, partially shredded - dark meat preferred
    1/4 cup salsa verde

    South by Southwestern Enchilada
    3
    Your rating: None Average: 3 (2 votes)

    Classic Red Mole Poblano

    Having just returned from Mexico, we were craving Mexican food. We decided to take on the ultimate: Mole. We headed up to our local latin-american superstore market to pick up the necessary ingredients. Because we couldn't exactly get everything we needed, here's the record of what we actually did (and how it turned out). Our recipe is basically the ingredients list from Fonda San Miguel, a delicious Mexican restaurant in Austin, with the process taken from Nuevo Mexican guru Rick Bayless.

    Chicken glazed with mole
    4
    Your rating: None Average: 4 (2 votes)

    Fish Tacos

    A great, simple summer taco recipe

    Fish Taco
    4.5
    Your rating: None Average: 4.5 (2 votes)

    Tortilla Soup

    6 tablespoons cooking oil
    8+ 6-inch corn or flour tortillas, halved and cut crosswise into 1/4-inch strips
    2 onions, chopped
    6 large cloves garlic, smashed
    1 tablespoon paprika
    5+ tablespoons ground cumin
    4 tablespoons chili powder
    2 teaspoons cayenne pepper
    1 1/2 quarts canned low-sodium chicken broth or homemade stock
    3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
    2 bay leaves
    2 1/2 teaspoons salt
    1/4 cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro

    Tortilla Soup
    4
    Your rating: None Average: 4 (2 votes)

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